Vegan Moringa Falafel

Recipe by Livvy Greenfield

Prep Time: 10 minutes, not including the time it takes to soak dried beans

Cook Time: 50 minutes total

Servings: 7-8 falafel balls



1 cup dried garbanzo beans

3-5 cloves of garlic

1/2 red onion, roughly chopped

1/2 cup fresh cilantro

1/2 cup fresh curly parsley

1 tbsp flour

1/2 tbsp moringa

1 tsp cumin

1/4 tsp red pepper flakes

juice of one lemon

salt and pepper to taste

oil for cooking



If you’re using dried beans, cover them with water and soak overnight. Once you’re ready to prepare the falafels, boil the beans with more water for 20 to 30 minutes or until tender. While the beans are cooking, roughly chop the rest of the ingredients and blend in a food processor. Once the beans are done add them and pulse until just barely combined; you want to leave it a little chunky.


Preheat the oven to 375 and oil a large cast iron skillet. If you don’t have cast iron, the more oil you use, the crispier the falafel will be. I’m going for more of a baked effect, so I’m just adding enough to keep them from sticking. Bake for 15 minutes on each side, adding a little more oil if necessary. Once done, layer between paper towel to soak up excess oil, and serve hot in pita or over salad!

You can find many more yummy moringa recipes on our blog!